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Hugh Fearnley-Whittingstall's potato peel soup


Prep time10 minutes
Cooking time20 minutes
Total time30 minutes


Really creamy soup, with 


200 g
potato peelings
bay leaf
500 ml
chicken stock
500 ml
Vegetable stock
1 T
fresh parsely (finely chopped (optional))


Tips and swaps

Top with bacon!

Top with an egg

Float a poached egg on each portion and sprinkle the crispy bacon on top of it, if you like.

Chowder-y option
Add a handful of cooked sweetcorn and some leftover smoked fish or cooked ham or bacon.

Parsnip or carrot version
You can use other root peelings as well as potatoes – especially parsnips and carrots. But keep it 50% spud or it can become too sweet. A good pinch of cumin goes well with a multi-root version.


  1. Heat the butter or oil in a medium saucepan over a medium-low heat and add the onions, bay leaf and a good pinch of salt. Sauté gently, until the onions are soft but haven’t taken on much colour, about 10 minutes.
  2. Add the potato peelings and give everything a very good stir for a minute.
  3. Pour in the milk and stock, season well with salt and pepper and bring to the boil. Reduce the heat and simmer gently until the peels are very tender – another 10 minutes or so.
  4. Remove from the heat and cool slightly, then purée in a food processer, blender or using a stick blender until very smooth.
  5. Return the soup to the pan and reheat gently. Season well with salt and pepper and stir in the chopped parsley, if using.